Cheese & Marmite pasties

Cheese & Marmite pasties

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(11 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr

Skill level

Moderately easy

Servings

Serves 6

Love it or hate it, Marmite works beautifully with cheese and onion when baked up in shortcrust parcels

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per pasty

kcalories
679
protein
23g
carbs
62g
fat
38g
saturates
15g
fibre
4g
sugar
2g
salt
2.7g

Ingredients

  • 500g potatoes, peeled and grated
  • 200g mature cheddar (or vegetarian alternative), grated
  • 100g soft breadcrumbs
  • bunch spring onions, thinly sliced
  • 2 eggs
  • 500g pack shortcrust pastry
  • a little flour, for dusting
  • 2 tbsp Marmite (or Vegemite)

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Method

  1. Put the grated potato, cheese, breadcrumbs and spring onions into a mixing bowl with 1 egg. Sprinkle over 1 tsp salt and plenty of freshly ground black pepper. Mix together.
  2. Roll out the pastry on a lightly floured surface to just slightly thicker than a £1 coin. Use a 16-17cm saucer or bowl to cut out 6 circles of pastry – you may need to re-roll trimmings to get the last one. Warm the Marmite in a small pan or in the microwave with a splash of water so it is a bit runnier, then brush over each circle, leaving a 2-3cm border around each edge.
  3. Divide the filling between the middles of each circle, then beat remaining egg and brush a little around each border. For each, bring up 2 sides of pastry to meet over the filling, and pinch and crimp to seal into a pasty shape. If eating straight away, transfer pasties to a baking sheet and chill while you heat oven to 160C/140C fan/gas 3. Or leave on the tray, wrap well in cling film and freeze for up to 3 months.
  4. Brush the pasties all over with more egg. Bake for 50 mins-1 hr until golden brown and crisp. Eat warm, or cool, in the next 24 hrs.

Recipe from Good Food magazine, June 2012

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Comments

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twinkle's picture
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Made these to take with us to RHS Tatton and they were great, made the pastry and used the food processor to grate everything else.
They were good hot and cold.
Will definitely make again.

catie74's picture

Got the kids to help make these. Replaced the marmite with bovril but only used 1 tablespoon. Built a camp in the woods and ate these inside. 3 happy kids

annelisarkanen's picture

I rated this just 3 stars... Quite tasty but not tasty enough. I didn't enjoy them cold - they are best warm. The grating took a while and I would say you don't need the 2tbsp marmite - I had loads left over once I warmed with some water.
I like the idea of adding some brown sauce, though, as karenmilgate suggests!

caroljefferson's picture

way too high in calories and fat!! so unhealthy!

KazaM's picture
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Hubby and kids loved these, giving them 9/10.
I liked them, but would either reduce the marmite or replace with a smidge of brown sauce instead (would that work?). I like marmite, but it was too much for me!

catherine-j's picture
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Made these with puff pastry, pretty good out of the oven, but I thought they were even better cold! I think I will use more marmite next time as I love it, and the marmit-iest bits were the tastiest!

ewalton86's picture
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These were very time consuming to make and although the final result was ok, it wasn't good enough to merit all the effort

karenchisholmuk's picture

fatface i think you read the recipe wrong. its not talking about marmite when it says 'or a vegetarian alternative'. its refering to the cheese. hope this helps

sarawoodhams's picture
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I made these this evening and very simple (though a bit time consuming) but I wouldn't rave about them - although I am more used to puff pastry for pasties (as my Mum used to make as kids) so I could be biased! The filling however is delish! We didn't have as much pastry as the recipe needed but I didn't realise until I'd made the full amount of filling, so I just made the remaining into potato cakes and fried them to cook through and they are super!

melon1975's picture
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I made these yesterday and they're lovely. 2tbsp of marmite is exactly the right amount - you add a small bit of water to it and I used it all. There wasn't an overpowering taste of marmite and they weren't too salty. I'll definitely be making these again.

bethocallaghan's picture
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I found that 2tbsp of marmite seemed to be about right - you don't have to use it all but you need a certain amount in the pan to ensure it melts right.

addictedtocakes's picture

2 tbsp Marmite? Should it be 2 tsp? That's a hell of a lot of Marmite and it is really salty. I think whoever devised this recipe must be confusing Bovril with Marmite. Bovril comes from beef but Marmite is yeast extract as Fatface said above. By the way, I have tried Vegemite and it is not as nice as Marmite! So the Aussies can keep it!!

sarsfeld's picture
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These were great hot or cold, very easy to make and I do love marmite but there isn't that much in them to overpower the recipe.

fatface's picture

"Marmite or a vegetarian alternative"?? Marmite doesn't contain any meat products, like Vegemite it is made from yeast. Fancy a cook not knowing that :)

oscalet's picture
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I made my own pastry and forgot the marmite but these were still really tasty and made loads. I brushed the tops with milk instead of egg and they browned nicely. Great recipe, will definitely make this again. Very easy.

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